The
Glycaemic Index : A Physiological Classification of Dietary Carbohydrate
Wolever, T.M.S.
creator
text
xxu
UK
CABI
2006
1st ed.
monographic
eng
240 p. ;
The glycaemic index (GI) is a measure of the ability of a food to raise blood sugar. Written by one of the co-inventors of the term, this is a clear and balanced review of current knowledge on this controversial concept. The book explores all the key issues of the definition of the GI, how to measure the GI of a food, how to apply GI information to meals and diets, the reasons why foods have different GI values and the impact of altering a diet GI on health and disease. The book highlights the benefits and the problems surrounding the GI concept, while encouraging readers to think critically about the issues involved.
Carbohydrates--Metabolism
Glycemic index
Carbohydrates in human nutrition
Food Science
612.015 Wolever 1st 2006 Food.Science
3790801283 (hardcover)
9783790801286 (hardcover)
160111